Rice Croquettes With Ragù and Fondue (Arancini)

Recipe from Giovanni Alfa

Adapted by Marian Burros

Total Time: 2 hours
Rating: 4(19)
Notes: Read community notes

Featured in: THE CHEF: GIOVANNI ALFA; From the New Sicily, Tradition Done Lightly

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Ingredients

Yield:10 to 12 main course servings

For the Ragù

2tablespoons extra virgin olive oil
1onion, finely chopped
2¼pounds boneless pork loin, chopped into ¼-inch pieces
½cup tomato paste
½cup chopped canned tomatoes
½teaspoon fennel seeds
1sprig fresh rosemary
Salt and freshly ground black pepper

For the Fondue

7ounces fresh caciocavallo cheese, sliced or cut into small pieces
1¾cups chicken or vegetable broth
¼cup flour
2egg yolks

For the Croquettes

5½tablespoons olive oil
⅓cup finely chopped sweet onion
¼cup tomato paste
1tablespoon saffron threads
1teaspoon freshly grated nutmeg
36ounces carnaroli rice
Salt and freshly ground black pepper
Olive oil, for deep frying
1½cups flour
Fine dry breadcrumbs
10 to 12rosemary sprigs, for garnish

Ingredient Substitution Guide

Preparation

For the Ragù
1. Step 1
  In a large sauté pan, heat olive oil. Add onion and sautï¿½ until softened. Add pork and sautéuntil lightly browned, about 5 minutes. Add tomato paste, chopped tomato, fennel, rosemary and 3 cups water. Simmer, stirring occasionally, until liquid has nearly evaporated and mixture is very thick, about 45 minutes. Season with salt and pepper to taste, and set aside until completely cool. (Mixture may be transferred to a covered container and refrigerated overnight.)
For the Fondue
1. Step 2
  In a double boiler or saucepan set over a pan of simmering water, combine cheese and broth. When cheese is melted, whisk mixture until cheese and broth are combined and smooth. Gradually whisk in the flour until there are no lumps. Whisk in the egg yolks one at a time. Remove from heat and set aside.
For the Croquettes
1. Step 3
  Place a wide, deep saucepan over medium-low heat, and add 5½ tablespoons oil. Add onion and sauté until tender. Add tomato paste, saffron, nutmeg and 9 cups water. Stir in rice and season with salt and pepper to taste. Cover and cook, stirring occasionally, until rice is tender and water is completely absorbed, about 20 minutes. Spread rice across two large baking sheets, and allow to cool completely.
Step 4
Using wet hands, shape a croquette with a little less than ¾ cup of rice in one hand and form a thick concave patty. Put 1 heaping tablespoon ragù in center, and with the other hand gently work rice around ragù to form a ball 3 inches in diameter. Set aside on a baking sheet, and repeat with remaining ragù and rice.
Step 5
Fill a saucepan or deep fryer with olive oil to a depth of at least 3 inches. Place over medium-high heat. Meanwhile, in a small bowl, combine flour with just enough water to make a wet paste the consistency of a light batter. Dip each croquette in batter and return to baking sheet. Fill another small bowl with breadcrumbs, and set aside a clean baking sheet. Dip all croquettes in breadcrumbs and place on baking sheet.
Step 6
Return double boiler to medium heat to reheat fondue. Meanwhile, deep fry croquettes just until golden brown on outside, then transfer to paper towels to drain. To serve, spoon a portion of fondue into a shallow soup dish, and gently lay three croquettes on top. Garnish with a sprig of rosemary, and serve immediately.